
jess mebane
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Everything posted by jess mebane
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dang and those are mighty spiffy labels, too!
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what she said. ← right on. Roaring Fork here in Austin has spotty success with their entrees, but you can count upon the Wedge, and they add heirloom tomatoes and just the right amount of cilantro to pepper off the bleu.
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Same here, and my dad's like, 145 lbs. dripping wet. I dated a guy once who claimed there was but one proton's difference between margarine and plastic. We've never had the stuff in our house, nor packets pink and blue. I can sense when there's only one lb. of unsalted left in the freezer--makes me nervous. And at today's prices, mind you, peace of mind comes at a premium.
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PMS: Tell it Like It Is. Your cravings, Babe (Part 1)
jess mebane replied to a topic in Food Traditions & Culture
silence, calming vistas of natural beauty, and a gyro. -
Does anyone care for Lidia Matticchio Bastianich's books? I'm drawn to her simplicity in prep, passion for food, and well frankly, the hair's a little Trumpnotic.
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hee-hee! Are we still on grocery lists or Who's Afraid of Virginia Woolf?
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I make fabulous lists: organized by store aisles, cross-referencing coupons and future meals, weekly circular specials, etc. If I'm lucky, it's at least five minutes after I've parked and wrestled a basket from its mates that I discover the list is still on the kitchen table.
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popovers: I have a no-fuss blender recipe, and the toddlers eat them by the double fistful.
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FREE TO A GOOD HOME: One habanero plant, not housebroken, not good with kids. Comes with approx. 1lb. of tiny offspring. PM w/serious inquiries only....................
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The regular dinner. Puffy tacos. Sherbet for dessert? These Rio Grande Valley comfort foods and more keep the gringos piling in. As for me, I'd like to observe a moment of silence for one of the truly great Austin institutions that is no more: Dot's. Burned down this morning.
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Is the La Palapa stand still across the street from the Courthouse downtown? It was a year or so ago, and that guy makes a mean PBEC.
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right on, loveBe. And you know I'm scrolling up for that receipt you had in summertime!
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We've just returned from a busman's holiday in Tpa, and had to make a stop at Bern's. The service was visibly harried, and the food kept coming in such rapid waves that I was soon fighting the urge to reconnoiter about the byzantine array of grottos for the hidden Roman vomitorium. If it were not homecoming weekend and I'd had the foresight to stem the tide of pre-chosen courses to try some of the more interesting a la carte items, I think I would have enjoyed it more. And that friggin' onion soup is heinous--don't let 'em do that to you if you go. The more youthfully-staffed Dessert bar was hilarious; by 11pm those poor kids could not have been less enthused to see us lemmings still trooping up the stairs for drinks and macadamia ice cream. ugh. But the wine was great, the caesar was straight up bitchin', and the decor charmed the eye in an old Peter Cushing movie kind of way.
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PMS: Tell it Like It Is. Your cravings, Babe (Part 1)
jess mebane replied to a topic in Food Traditions & Culture
Turning now in our hymnals to pg. 334: Oooh, Tannin balm, Oh Tannin balm .......(hee-hee!) -
we had the tiniest pot of Mebane Patch blackeyes this evening, which was fortunate, since only the baby and I are blackeye pea fans. I have an eggplant doing its thing....how do I know when it's time to harvest it? I think it's Ichiban.
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Is home cooking on the irrevocable decline?
jess mebane replied to a topic in Food Traditions & Culture
And the French would probably get a chuckle out of this corporate amoritization of cooking prices and practices; after all, no one gets more mileage out of cheap ingredients and shrewd cooking tricks than your average Gallic cook. -
If you're going grass-fed, don't forget the beef at People's Pharmacy. Frankly, we can't afford steak without a side of antibiotics and hormones, but I've been curious.
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The three 'f's: Flat Fat Flank. or skirt.
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Fresh loaf of king arthur flour sandwich bread and caesar salad, then roast chicken w/root vegies, smashed red potatoes and corn souffle. All went nicely with this righteous sauvignon blanc from South Africa, of which name I am too lazy-logy to go out to the bottle tree and retrieve. Good night and God bless.
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shiner corona foster's newcastle lone star tecate: cans, with a lime wedge wedged 'neath the poptop.
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yo tambien, and it was awesome.
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Jewish cooking .. ever want to try making?
jess mebane replied to a topic in Food Traditions & Culture
I'd love to know anything at all about Kosher cuisine. Always been too embarrassed to ask what everything was; is there a short glossary of dishes, ingredients, etc., somewhere? -
I watched an episode of Calling all Cooks on FTV, and this lady hosted an annual liquor and soup party every fall. Her potato soup included such items as white balsamic vinegar, sausage and vanilla. It sounded quite strange, but folks were just raving about it. Or perhaps it was the liquor, who knows. http://foodtv.com/food/recipes/recipe/0,19...6_15354,00.html
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Miz LaRose, those are Photos great enough to make a body hop in the car and head east right this minute! God, I love Spec's! Nothing says Happy Holidays in Houston like a trip downtown to Spec's. Geemahnee!